Friday, July 01, 2016


Makes: 4 servings

8 slices bacon
4 cups grapes
1/4 cup raspberry vinegar
1 tablespoon packed brown sugar
Dash each salt and ground black pepper
6 cups baby spinach
4 ounces dilled havarti cheese, shaved
Pecan halves (optional)

In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

bacon recipe source: Better Homes and Gardens (@BHG

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